Pork - suitable cooking methods

Main cuts

Illustrations of cuts normally available at a British butcher's shop

Cooking methods by cut

All joints can be roasted and the individual cuts from them grilled or fried. In addition, the forequarter cuts can be used for casseroles, stews and pies.

• Neck end - a large economical roasting joint, particularly good when boned, stuffed and rolled. Often divided into blade and spare rib. These two smaller cuts can also be roasted, braised or stewed. Spare rib pork makes the best filling for pies. Spare rib chops are suitable for braising, grilling or frying.
• Hand and spring - a large roasting joint, often divided into the smaller cuts, hand and shank. As well as being suitable for roasting, hand and shank can be used for casseroles and stews.
• Belly - this is a long, this cut with streaks of fat and lean. Stuffed thick end of belly makes an economical roast. Because belly is sometimes rather fatty, it is better used sliced for grilling and frying, rather than for braising and stewing.
• Leg - can be cut into four or more succulent and popular roasting joints, often divided into fillet end and knuckle end. the fillet end (top of the leg) is the prime roasting joint, which can be boned and stuffed. It is sometimes sliced into steaks for grilling and frying. The feet (trotters) are usually salted and boiled, or used to make brawn.
• Tenderloin - A tender, lean cut, found underneath the back bone of the loin in the same position as beef fillet. It is sometimes called pork fillet, not to be confused with the fillet end of the leg. Most often served sliced or cubed for frying, or coated with a sauce. Can be stuffed and rolled for roasting.